Sunday, September 9, 2007

Tonight I was in the mood for a hearty soup. Barley was on my mind, so I decided to throw to a bean and barley concoction together. I used the rest of the stock I made (plus 2 cans broth) and it was done in less than an hour.

I just used the beans I had on hand I'm sure many combinations would do.

Bean and Barley Soup

*amounts are approximate*

1 can navy beans drained and rinsed

1 Can light red kidney beans drained and rinsed

4 handfuls brown lentils

5-6 handfuls barley

2 handfuls fresh spinach torn

1/2 cup diced onion

2 cloved of garlic minced

7-8 cups of chicken stock or broth

2 slices bacon

1/2 tbs. unsalted butter

1/2 teaspoon olive oil

1 tsp. thyme

2 bay leaves

1 tsp. ground sage

1 tbs. parsley

Salt and pepper

Heat oil and butter over medium heat in a large stock pot and saute the garlic and onions until onions are transluscent. Add the barley and lentils and cook for about a minute. Add the rest of the ingredients except spinach and increase heat until it comes to a boil. Lower heat and simmer for 40-50 minutes. The last 10 minutes add the spinach and let wilt.